Whey
Milk can be converted into a curd by the infusion of rennet water, white wine, lemon juice, tamarind juice, or vinegar, stirred into good milk, covered and set in a warm place till the curd has formed, and has separated from the whey which remains beneath it. Take off the curd carefully, breaking it as little as possible, and put it into a deep dish. Pour the whey into a pitcher. It should look clear, and greenish rather than white, and have none of the milk curd remaining about it. Set the pitcher on ice. It is an excellent drink in fevers. When approved, the curd may be eaten in a saucer with sugar. For rennet whey, cut a piece of dried rennet about two inches square, and wipe all the salt from the outside, but do not wash it. Soak the bit of rennet for several hours (or all night) in a small tea-cup of lukewarm water. Then pour the rennet water into the milk. For wine whey, boil a jill of sherry in a pint of milk, without stirring it.